VELVEETA POTATO SOUP
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This recipe is delicious!!
It\'s great with hot cornbread and don\'t expect to have any leftovers.
(Makes: 6 Servings)
Ingredients
3 cups potatoes, cut up
1 cup water
½ cup carrots, diced
chopped onions, to taste
1 tsp. parsley flakes
2 chicken bouillon cubes
½ tsp. salt
dash of pepper
1½ cups milk
2 Tbsp. flour
½ lb. sliced Velveeta cheese
Directions
In a large sauce pan, combine: potatoes, water, carrots, onion, parsley flakes, bouillon cubes, and seasonings. Mix well. Cover and simmer 15 to 20 minutes, or until vegetables are tender. Gradually add milk to flour mixing well. Add milk mixture to vegetables. Cook just a few minutes, until thickened. Add cheese slices and stir until melted. Serve alone or with sandwiches.
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